Crockpot Mississippi Meatballs (Print Version)

Slow-cooked meatballs in ranch, au jus, pepperoncini, and butter for a flavorful, hearty dish.

# Ingredient List:

→ Meatballs

01 - 1 (26-ounce) bag frozen meatballs

→ Seasonings

02 - 1 packet au jus gravy mix
03 - 1 packet ranch seasoning mix

→ Peppers

04 - 1 (16-ounce) jar sliced pepperoncini peppers with juice

→ Liquids and Fats

05 - 1/2 cup water
06 - 1/2 cup unsalted butter, diced

# How-To Steps:

01 - Place frozen meatballs in the bottom of a slow cooker.
02 - Sprinkle the au jus gravy mix and ranch seasoning mix evenly over the meatballs.
03 - Pour the entire jar of sliced pepperoncini peppers, including the juice, over the meatballs.
04 - Add 1/2 cup water to the slow cooker.
05 - Scatter the diced butter over the top of the mixture.
06 - Cover and cook on LOW for 3 to 4 hours, stirring occasionally, until the meatballs are heated through and the sauce is well combined.
07 - Serve hot as an appetizer with toothpicks, or over mashed potatoes, noodles, or rice as a main dish.

# Helpful Tips:

01 -
  • They cook unattended while you handle everything else, which means you can actually enjoy your own party instead of hovering over the stove.
  • The flavor is surprisingly complex—tangy, buttery, savory, and just spicy enough to keep people reaching for more without overwhelming anyone.
02 -
  • Don't drain the pepperoncini juice thinking you're reducing fat or calories—that briny liquid is essential to the sauce's flavor and texture; without it, you'll end up with something dry and one-dimensional.
  • Stir occasionally, not constantly; letting the meatballs sit undisturbed for stretches allows them to brown slightly and develop better flavor despite being cooked on low.
03 -
  • If you want to dial back the heat without sacrificing flavor, use only half the pepperoncini juice and replace the other half with chicken broth or water—you'll still get the tang without the spice.
  • For a silkier, thicker sauce that clings better to the meatballs, mix 2 tablespoons of cornstarch with 2 tablespoons of water in the last 15 minutes of cooking and stir it in slowly until you reach your desired consistency.
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